Small Poppy Seed Bundt Cake with Marzipan

Ingredients

• butter (for the molds)
• Flour (for the molds)
• 0.5 untreated orange
• 50 g raw marzipan
• 50 g softened butter
• 1 pinch salt
• 1 egg
• 35 g brown sugar
• 1 tsp vanilla sugar
• 80 g poppy seeds
• 75 g flour
• 1 tsp Baking powder
• 100 g orange jam
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat and butter and flour the molds.

2. 2.

   Wash the orange hot, dry it and zest half of its peel. Squeeze out the juice. Grate the marzipan. Beat the butter with the marzipan and salt until fluffy. Add the egg, 3 tbsp orange juice, sugar, vanilla sugar and 25 g poppy seeds gradually to the batter. Mix flour with baking powder and fold in. Pour the batter into the molds and bake for 15-20 minutes. Let cool, unmold and let rest.

3. 3.

   Boil the jam once, then spread it on the small cakes. Sprinkle the remaining poppy seeds over the bundt cakes and dust with powdered sugar.

4. 4.

   Garnish with orange zest.